January 1

Breakfast:

There were some leftover sweet potatoes so I sauteed them up with a little olive oil and fried two eggs.

Lunch:

More leftovers...we had this for Christmas eve and there were two slices left. I had them with some sauteed apples, also leftover from Christmas. (If you didn't click on the link, it was prosciutto wrapped pork loin stuffed with chard, ground pork, mushrooms, apples and spices with roasted apples.)
A too large handful of almonds.




Snacks:
Pecans, cashews, almonds
Carrot sticks dipped in homemade macadamia butter (Easy to make. Take macadamia nuts, put in a food processor. Done. I have made pecan, walnut and pepita butter. I don't recommend pepita butter.

Dinner:

Ginger, lime, cayenne stir fry

Dinner was a creation that at first seemed to limey but by the end of the meal the flavors melded together nicely. The heat from the cayenne might have numbed my taste buds and cleared my sinuses.

Recipe:
toasted sesame oil
1 each green and red bell pepper
1 carrot
3 cloves garlic
1 package sliced mushrooms
few leaves of chard
1 lb. chicken breast
minced ginger
juice of one lime
cayenne pepper
1 small can coconut milk

Slice up all your ingredients to appropriate size. Heat oil in a wok or large pan, throw in carrots, wait a few minutes, then add peppers. Cook a few more minutes then add the mushrooms and chard. Add chopped chicken and scoop in some minced ginger, add lime juice, sprinkle with cayenne. Once pretty well cooked stir in coconut milk along with a little water. Simmer and then serve. It reminded me of tom kha gai, a Thai soup that has strong ginger and lemongrass flavors.

Overall a good day. Too many nuts, but our fridge is very empty so I didn't have many snack options.